The garden egg, also known as eggplant is a very good source of dietary fiber, potassium, manganese, copper and thiamin (vitamin B1). It is also a good source of vitamin B6, folate, magnesium and niacin. Eggplant also contains phytonutrients such as nasunin and chlorogenic acid.

The benefits of eating garden eggs however extend far beyond ensuring that one’s desire for a good breakfast is satisfied.

Low in calories and high in fibe, the eggplant is good for carbohydrate counters and dieters can actually snack on garden eggs in-between meals.

Chewing thoroughly while eating, can enable you get significant benefits, including absorption of calcium, from calcium-rich foods plant foods that also contain oxalic acid. So, eating garden eggs does not stop you from meeting your calcium requirements.

Experts are encouraging people that wants to loss weight to eat more of its fresh form too.

Consuming high amounts of garden eggs have been found to be beneficial for people with glaucoma because it lowers the eye pressure.

Eggplant contains measurable amounts of oxalates which are naturally-occurring substances found in plants, animals, and human beings. When oxalates become too concentrated in body fluids, they can crystallize and cause health problems.